Juicy, tasty and tender meat steak seared over a high heat and ideally sliced up, pink within and accompanied by South American chimichurri sauce adding even more of delicious taste, that’s the perfect choice for your dinner to become quite an event.

✅ Ingredients:
• skirt steak – 14 oz / 400 g
• red onion – 1 oz / 30 g
• garlic – 2 cloves
• butter – 2 oz /50 g
• olive oil – 3 tbsp
• sea salt – 1 tsp
• pepper blend – to taste
For chimichurri:
• fresh parsley – 1 oz / 30 g
• garlic – 2 cloves
• olive oil – 5 tbsp
• red wine vinegar – 1 tbsp
• dried oregano – 1 tsp
• chili flakes – ¼ tsp
• pepper – ⅓ tsp
• salt – ⅓ tsp

✔︎ You will need:
• 2 carving boards
• skillet
• bowl

Preparation:
1. Open the steak pack, remove veins and membrane off the steaks and leave the meat for 20-30 minutes on a board to get a room temperature.
2. Making the sauce chimichurri: chop up the parsley leaves and 2 cloves of garlic and lay in a bowl. Add 1 tsp of oregano, ⅓ tsp of ground black pepper, chili flakes to taste, ⅓ tsp of sea salt, 1 tbsp of red wine vinegar and 5 tbsp of olive oil, stir well. Chimichurri sauce for your steak is ready.
3. As soon as the steaks are of room temperature pour each with a bit of olive oil and salt and pepper evenly on both sides.
4. Peel off the red onion and cut into 4 pieces, mash slightly 2 garlic cloves with a knife.
5. Heat a skillet until just smoking, add 1 tbsp of olive oil, lay out the steaks and sear for a minute, reduce then the heat to medium-high and cook for a minute more.
6. Adjust the heat to maximum and flip the steaks, add the onion, garlic and 2 oz / 50 g of butter onto free skillet surface and keep searing for a minute more pouring the meat with the butter.
7. Take the fried steaks out on a wooden board or a plate and leave for 2-3 minutes. This way meat grows more juicy.
8. Serve your skirt steaks hot with the chimichurri sauce.